A delicious and easy sheet pan meal featuring roasted chicken, sausage, and colorful bell peppers, all wrapped in warm tortillas for a satisfying handheld dinner.
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
12 ounces smoked sausage, sliced into 1/2-inch rounds
1 large red bell pepper, sliced into thin strips
1 large yellow bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium red onion, sliced into thin strips
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large flour tortillas (10-inch)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chicken strips, sliced sausage, bell peppers, and red onion.
Drizzle the olive oil over the mixture.
Add smoked paprika, garlic powder, dried oregano, salt, and black pepper to the bowl.
Toss everything together until the chicken, sausage, and vegetables are evenly coated with the oil and seasonings.
Spread the mixture evenly on a large rimmed baking sheet in a single layer.
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Remove the sheet pan from the oven and let the mixture cool for 3 to 5 minutes.
Warm the flour tortillas in the microwave for 20 seconds or in a dry skillet over medium heat for 30 seconds per side until pliable.
Divide the chicken, sausage, and pepper mixture evenly among the tortillas.
Sprinkle shredded cheddar and mozzarella cheese over the filling in each tortilla.
Roll up each tortilla tightly to form a wrap, folding in the sides as you roll.
Serve immediately while warm.